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Holiday Smoked Pork Menu

We have a family member who does not consider Christmas to be complete without a crown pork roast. I think this stuffed pork roast gives that crown roast a good run for its money. For dramatic presentation and extra flavor, use a loin pork roast that still has the bones intact. Figure one bone per person. The recipe below is geared to serve four. Adjust appropriately for the number of guests you plan to serve.

If you have a good butcher, he will prepare the roast for you to stuff and tie. Ask the butcher to trim the roast and then cut it so that it will open up flat to stuff. Also, ask him to "French" the bones. This removes the meat about two inches down from the end of the bone and eliminates the fat. If the butcher does this, it will be easy to stuff and tie the meat for smoking.* Prepare the smoker then follow the instructions below.

If you don't have a smoker, e-mail me at steve@thehomechef.net and I will send you instructions on how to turn your grill into a smoker. Order this roast several days in advance so that your butcher has time to order and prepare it. Serve this with garlic-mashed yams and braised cauliflower and celery.

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Smoked Holiday Pork Roast

Makes 4 servings

Ingredients:

one 4-bone pork loin roast, prepared by butcher as suggested above
2 tablespoons butter
2 medium shallots, or half a small onion, finely chopped
3 apples, peeled, cored and thinly sliced
1 teaspoon cinnamon
1 teaspoon cumin
1 tablespoon rosemary
3 tablespoons raisins
4 tablespoon brandy
1/4 to 1/2 cup bread crumbs to bind the stuffing
half a bunch of spinach, washed well, with stems removed
2 apples, sliced in quarter-inch rounds
several handfuls of hickory, apple, maple or pecan wood chips

Glaze:

1 cup good quality raspberry preserves
2 chipotle peppers from canned chipotle in adobo sauce
4 tablespoons brandy or rum

Preparation:

Melt the butter in a sauté pan over medium heat. Add the shallots and cook for a couple of minutes until soft. Add the apples, cinnamon, cumin, rosemary and raisins, cook until the apples are soft.  

Carefully add the brandy (you don't want to ignite your eyebrows) and cook for five minutes. Add enough breadcrumbs to bind the mixture. Now you are ready to stuff and tie the loin roast.

Open the roast so it lies flat. Generously lay the spinach leaves on the meat. Cover the spinach leaves with the stuffing then roll the roast back up. Tie the roast securely between each bone with butcher's twine.

Prepare the fire in your smoker and add the wood chips. Lay the apple slices on the grill grate. Place the stuffed pork roast on the apple slices.  Generously brush the glaze on the roast and reapply every half hour. 

Cook the roast for approximately two hours (until you have an internal temperature of 160°). Check after an hour to see if more fuel is needed.

The roast can be prepared in advance then warmed for serving, or serve at room temperature. When you are ready to serve remove the strings, then slice between each bone.

*If you don't have a butcher who will do this, e-mail me at www.thehomechef.net and I will send you instructions on how to do it.

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Garlic Mashed Yams

These are a big hit with our family and friends. Kids love them too as they are pretty sweet. The fluffier the better!

Makes 4 servings

Ingredients:

3 large yams (my favorite are the garnet yams - red skin with orange flesh)
4 tablespoons butter
4 cloves garlic
1/4 cup half-and-half

Preparation:

Peel the yams and cut each yam into eight pieces. Boil until soft. Melt the butter in a saucepan and add the garlic. Cook for five minutes over low heat, be careful not to burn the butter or garlic. 

Mash the yams with an electric mixer or hand-masher until they are soft, add the garlic butter and beat in the half-and-half. Mix until fluffy. Add additional half-and-half if needed. Serve warm.

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Braised Celery with Cauliflower

This is a great side with the pork and sweet potatoes. It balances the smokiness of the pork and the sweetness of the yams.

Makes 4 servings

Ingredients:

2 slices bacon, diced
1 tablespoon butter
1 medium onion, sliced
1 bunch celery, trimmed and cut in 1/2 inch slices
1/2 cup chicken stock
1 head cauliflower, broken into florets
salt and freshly ground black pepper to taste
juice and zest of 1 lemon

Preparation:

Brown the bacon in a sauté pan and set aside. Melt the butter in the sauté pan over medium heat. Add the celery and onion and cook for 5 minutes, stirring to coat well with the butter. 

Add the cauliflower florets and the chicken stock and cook on medium heat until most of the liquid has cooked away and vegetables are soft. Return the bacon pieces and add lemon juice, lemon zest and salt and pepper. Toss well.

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